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---------- Recipe via Meal-Master (tm) v8.04
Title: Peppermint Cake
Categories: Diabetic, Cakes, Desserts
Yield: 24 sweet ones
2.00 c Cake flour; sifted
1.00 ts Baking soda;
0.33 c Vegetable shorting; softened
0.25 c Granulated sugar replacement
1.00 Egg;
2.00 oz Baking chocolate; melted
0.50 ts Peppermint oil;
2.00 ts Vanilla extract;
0.50 c Unflavored milk;
0.25 c Skim milk
Sift flour, baking soda and salt together. Cream
shortening and sugar replacement unitl light and
fluffy. Add egg and beat well. Add chocolate,
peppermint oil and vanilla and blend thoroughly. Beat
in yogurt. Add flour mixture and milk alternately in
small amounts. Beat well after each addition. Pour
batter into two well-greased 9-in. pans or one 9" X
13" pan. Bake at 350 degrees for 30 to 40 minutes or
until cake tests done.
Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT
EXCHANGE; CAL: 82; Source: The Diabetic Chocolate
Cookbook by Mary Jane Finsand Brought to you and yours
via Nancy O'Brion and her Meal Master.
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